A balanced view on the sow housing debate.
From: AustralianPork
Thursday, August 12, 2010
Sunday, August 8, 2010
Raising Swine in the Philippines
It's interesting, fun and a learning experience when raising a few pigs. Raising few pigs may also provide some income on a small scale for families who live on a bigger lot.
Pigs grow fast. They grow from about 3 pounds at birth to market weight at 225 pounds in about 6 months. It takes some 10 months from the time the sow conceives until her pigs reach market weight.
They can be sold alive at a livestock market or perhaps processed into pork for home use at a local livestock slaughtering facility. The most important products from hogs are hams, roasts or lechon, chops, bacon, and sausage.
Hog raising is a very popular enterprise in the Philippines because there is a proliferation of backyard producers which dominate the swine industry and a healthy viable commercial sector. Despite the crises facing the swine industry (such as the spread of foot-and-mouth disease), still many people are venturing in this enterprise.
Swine or Pig Breeds
Due to many imported breeds in the country today, determining the best breed suitable to our conditions is difficult. Here is a guide to help in selecting the breed to raise depending on the purpose, money, and experience.
1. Large White
Large white breeds are entirely white with medium, erect ears. These sows are excellent milkers, wean large litters, have superior mothering ability, and farrow. They adapt well to confinement but not to rugged conditions.
2. Landrace
White, short-legged and has medium to large drooping ears. Sows have excellent mothering ability and litter size. They are heavy milkers thus they produce pigs with superior growth rate and feed utilization efficiency. When crossed with other breeds, they produce pigs of highly acceptable carcass quality. However, they can't adapt to rugged conditions because of their weak feet and legs. Such defects should be corrected by proper selection and breeding.
3. Duroc
The Duroc color is of varying shades of red. The sows are prolific and are good mothers. They produce pigs that are superior in growth rate and in feed conversion, and their performance under rugged conditions is better than any of the white breeds.
4. Hampshire
They are black with a white belt around the shoulder; short-legged; lack body thickness. The sows are noted for weaning a high percentage of the pigs farrowed and are adaptable to very rugged conditions. The growth rate, however, has generally been average or below.
5. Berkshire
They are black with four white feet and some has white in the face and tail; ears are erect and inclined forward as the animal grows older; meaty; and adaptable to rugged conditions. The length, depth and balance of their body are good but they lack good growth and are not efficient in converting feed to gain weight. The sows are not as prolific as the other breeds.
6. Pietrain
This is a meaty type of pig with black and white spots on its body; hams, shoulders and loins are well-shaped; and ears are erect. Its carcass has a high lean meat percentage, but poor body constitution. Its efficiency in converting feed to gain weight is not good and a little bit slow grower. Pietrain is only worthwhile in crosses but not as pure breeds because it is highly-susceptible to stress.
Breed Selection Guide
Guidelines in selecting breeder sows on the basis of physical appearance:
Housing of Swine or Pigs
Generally, pigs should be four to six months old at the time of selection. To ensure maximum performance of the pigs, pig houses must be constructed properly. A poorly-built pig house may create problems such as disease problem.
Feeding Guidelines
Pigs grow fast. They grow from about 3 pounds at birth to market weight at 225 pounds in about 6 months. It takes some 10 months from the time the sow conceives until her pigs reach market weight.
They can be sold alive at a livestock market or perhaps processed into pork for home use at a local livestock slaughtering facility. The most important products from hogs are hams, roasts or lechon, chops, bacon, and sausage.
Hog raising is a very popular enterprise in the Philippines because there is a proliferation of backyard producers which dominate the swine industry and a healthy viable commercial sector. Despite the crises facing the swine industry (such as the spread of foot-and-mouth disease), still many people are venturing in this enterprise.
Swine or Pig Breeds
Due to many imported breeds in the country today, determining the best breed suitable to our conditions is difficult. Here is a guide to help in selecting the breed to raise depending on the purpose, money, and experience.
1. Large WhiteLarge white breeds are entirely white with medium, erect ears. These sows are excellent milkers, wean large litters, have superior mothering ability, and farrow. They adapt well to confinement but not to rugged conditions.
2. LandraceWhite, short-legged and has medium to large drooping ears. Sows have excellent mothering ability and litter size. They are heavy milkers thus they produce pigs with superior growth rate and feed utilization efficiency. When crossed with other breeds, they produce pigs of highly acceptable carcass quality. However, they can't adapt to rugged conditions because of their weak feet and legs. Such defects should be corrected by proper selection and breeding.
3. DurocThe Duroc color is of varying shades of red. The sows are prolific and are good mothers. They produce pigs that are superior in growth rate and in feed conversion, and their performance under rugged conditions is better than any of the white breeds.
4. HampshireThey are black with a white belt around the shoulder; short-legged; lack body thickness. The sows are noted for weaning a high percentage of the pigs farrowed and are adaptable to very rugged conditions. The growth rate, however, has generally been average or below.
5. BerkshireThey are black with four white feet and some has white in the face and tail; ears are erect and inclined forward as the animal grows older; meaty; and adaptable to rugged conditions. The length, depth and balance of their body are good but they lack good growth and are not efficient in converting feed to gain weight. The sows are not as prolific as the other breeds.
6. PietrainThis is a meaty type of pig with black and white spots on its body; hams, shoulders and loins are well-shaped; and ears are erect. Its carcass has a high lean meat percentage, but poor body constitution. Its efficiency in converting feed to gain weight is not good and a little bit slow grower. Pietrain is only worthwhile in crosses but not as pure breeds because it is highly-susceptible to stress.
Breed Selection Guide
Guidelines in selecting breeder sows on the basis of physical appearance:
- Young female swine should have a minimum of 6 pairs of well-developed and properly spaced function teats. If not, they are likely to have poor milking capacity
- Teats that are inverted do not secrete milk, so choose pigs whose teats are not inverted
- Long-bodied sows are desirable because of the more space created for udder development
- Body width is uniform from front to rear
- When selecting breeding-animal, see to it that it has well-developed ham, loin and shoulder
- Well-placed feet and legs. Medium short feet and short upright pasterns are preferable
- Select the biggest among the litter
- Having a litter of 8 or more good-sized piglets with high survivability is a good female breeder
- Do not select young female swine that fail to secrete milk
- Select vigorous pigs from a healthy litter in a herd raised under good swine sanitation. Do not keep gilts or boars nor breed from litters that have physical abnormalities for these may be inherited
- In selecting gilt or sow, these pointers should be considered: clearly visible and well-developed primary sex organs, equal-sized testicles, pigs that have been proven and tested with traits that can overcome the defects of the herd, and ignore the minor defects in the pig that are present, provided that they are not present among the sows
Housing of Swine or Pigs
Generally, pigs should be four to six months old at the time of selection. To ensure maximum performance of the pigs, pig houses must be constructed properly. A poorly-built pig house may create problems such as disease problem.
- Use cheap and locally available materials - bamboo and nipa - for a small operation or backyard operation.
- Construct pig houses on a slightly sloping and well-drained area so that it will not become too muddy and convenient to work in.
Feeding Guidelines
- Supplement the sow with good creep ration If the milk supply is inadequate to feed her piglets.There are many available brands to choose from.
- When the pigs are about 1 week of age, start feeding them with a good pre-starter ration.
- Different rations are given at different stages of growth but a shift in ration should be done gradually so as not to upset the pigs' normal feeding behavior. Always allow a transition period of at least 1 week before making changes.
- A starter ration is given to pigs from weaning until two months of age and weighing about 10 to 25 kilograms.
- The grower ration is next given to pigs when they are 30 to 35 kg or two months old until they are about 15 to 20 weeks old.
- A finisher ration is given when pigs reach 60 kg or are about 20 weeks old.
- When formulating a simplified ration, always remember that it should always contain sufficient protein, and adequate amounts of vitamins and minerals.
- Discard from slaughterhouses as well as cassava, sweet potato, corn, and corn by-products, which are abundant in some parts of the Philippines, may be used, provided they are properly cooked and dried.
- In commercial operations due to economy in labor and in feeding equipment, dry feeding is practiced. For backyard producers, wet feeding can be done.
- Clean drinking water must be provided at all times.
Hog/Swine: Housing Construction Tips
Pig houses must be designed and constructed properly for good health and well-being of the pigs to obtain maximum performance and savings in labor costs. Bear in mind that a good building may not Improve the health condition of the pigs, but a poor one wilt certainly increase the risk of incurring diseases. If the environment is uncomfortable, the pig is subjected to stress, making them prone to infection.
Factors to Consider in Constructing a Pig Farm
a. Site selection
The first step in putting up or expanding a piggery project is the selection of the site. It is important to consider the following during selection:
1.Availability and accessibility of essential services such as feed suppliers or stores, water and electricity sources.
2.The surroundings should be suitable for construction of drainage and manure disposal, thus there should be ample distance from neighbors and other farms. The site should comply with local policies like-coning and environmental considerations.
3.The possibility of expansion should also be considered.
b. Zoning and Permits
Check out local zoning laws and regulations for a proposed location. If it is zoned other man agriculture, study the situation carefully before building the pig pen or pig house. Secure all required permits such as building, environmental and other permits required by the government before constructing.
c. Accessibility
Check the availability and cost of feeds, water and electricity. Water source should be able to supply for the peak demands and for future expansion. Keep in mind that water demand is thrice the weight of feed consumed plus wastage (15%) and water for cleaning (30%). If high electricity demand is anticipated, a standby generator can also be considered. A farm to market road should also be accessible to feciliate the transport of feeds and pigs throughout the year.
d. Distance from other farms
Ideal distance from other farms and neighbors is about one kilometer. This will serve as a natural screen in the prevention of diseases- Distance from the neighbors will prevent complaints regarding pig odors, flies, noise and pollution.
Factors to Consider In Planning Farm Buildings
◦Environmental control
◦Proper ventilation
◦Minimum labor requirement
◦Durability of building materials
◦Dryness
◦Sanitation
◦Rodent and Bird control
◦Safety
◦Future expansion
Building Orientation and Ventilation
The front side of the building should be facing EAST and the rear side should be facing WEST. This would prevent the animals from too much exposure to the sunlight.This orientation would ensure equal distribution of sunlight throughout the day.
Areas regularly visited by the outsiders should be situated near the gate. These areas are offices, feed bodega or storage, market area and finishers pen. The farm road should be near the pig houses with alleys connecting them.
The health condition of the pigs can be affected by the specific swine house climate. Any disturbance in this climate can cause respiratory and intestinal diseases. The pigs in the Philippines are not expected to perform as efficiently as the pigs in the temperate region since the prevailing environmental temperature in the country is 24 – 35°C. The comfort zone of the pigs in the temperate region is between 18.5 – 20 °C.Thus, it is very important to make the animals comfortable by designing a pig house with high roofing and proper ventilation.
Ventilation serves the following purposes:
1.Replacement of foul air with fresh air or removal of odors
2.Removal of moisture
3.Removal of excess heat
Pig houses should be well-ventilated, however, avoid direct drafts and coldness.
To achieve proper ventilation, consider the following factors:
◦Inlets to serve as passageway of fresh air into the pig house.
◦Insulation should be available to keep house warm when necessary.
◦Supplemental heat during cold weather.
◦Presence of vapor barriers.
◦Removal of moist air through the outlets.
Different designs of ventilation system
a. Natural ventilation is mainly a ventilation system which depends on wind effect and convection effect. Ventilation in wind effect is created by the wind blown against one side of the building creating suction pressure. In the convection effect, ventilation is caused by a still or slowly moving air. One example of natural ventilation Ls the monitor type building.
b. Automatically controlled natural ventilation system - is a system where curtains or flaps are installed/ constructed on the sides installed / constructed on the sides the building, and adjusted when the temperature inside the pen is high or low. Curtains can be used to prevent draft and as a protection for the rapid change of temperature in the evening during inclement weather.
c. Fan ventilation system uses a fan to maintain the normal temperature inside the pen. Ventilating or oscillating fans/blowers are die most commonly used equipment for putting air where it is needed. One problem with this system is that it entails additional cost for running the fan
Normal air movement inside the house is very important. Thus, pig houses should not be constructed too close to each other. A distance of 10 – 15 meters between houses should be maintained for proper ventilation. However, this practice is too expensive. To make full use of the land, trees should be planted between buildings or buildings can be constructed near the rice fields, vegetable gardens, biogas lagoon, or fish ponds. This set-up is suitable for ecological balance to keep the surroundings cooler. As much as possible, the walls should have holes or G. I. pipes or steel bars or railings to ensure air flow. Although high perimeter walls are needed for security reasons, it is wiser to use barbed wire or posts with barbed wire.
Construction of very wide houses does not prevent ventilation problems. On the other hand, wide houses are not very efficient in heat exchange since accumulation of body heat by the pigs increases the temperature inside the house. To be efficient, the width of the house should not be more than 10 meters.
Building Pig Houses
In constructing pig houses, give close attention on the different parts of the buiding and the materials to be used. Building pig houses involved costs, however, don’t sacrifice the quality of the materials or its lifespan should be a major consideration.
a. Floor construction
There is a direct and unavoidable contact between the pig and the flooring. Thus, the texture and the slope of the floor are two main considerations during the construction.
b. Ground Pen
In ground pen, the flooring should be set firmly on the earth free from organic matters or on well tramped gravel or crushrock fills. The floor should not be too rough to avoid foot and leg problems. On the other hand, a very smooth floor becomes slippery which can also cause leg problems. It is recommended that the flooring should be finished with the use of a wooden trowel. The slope should be two to three percent, which means a two to three cm depth per meter length towards the canal.
c. Slatted flooring
Slatted floors allow the pig manure to drop or to be forced through the slats. This lessens direct contact of the pig with the wastes possibly carrying pathogenic organisms and/or parasites. Recommended slat spacing for fatteners is two centimeters.
Factors to Consider in Constructing a Pig Farm
a. Site selection
The first step in putting up or expanding a piggery project is the selection of the site. It is important to consider the following during selection:
1.Availability and accessibility of essential services such as feed suppliers or stores, water and electricity sources.
2.The surroundings should be suitable for construction of drainage and manure disposal, thus there should be ample distance from neighbors and other farms. The site should comply with local policies like-coning and environmental considerations.
3.The possibility of expansion should also be considered.
b. Zoning and Permits
Check out local zoning laws and regulations for a proposed location. If it is zoned other man agriculture, study the situation carefully before building the pig pen or pig house. Secure all required permits such as building, environmental and other permits required by the government before constructing.
c. Accessibility
Check the availability and cost of feeds, water and electricity. Water source should be able to supply for the peak demands and for future expansion. Keep in mind that water demand is thrice the weight of feed consumed plus wastage (15%) and water for cleaning (30%). If high electricity demand is anticipated, a standby generator can also be considered. A farm to market road should also be accessible to feciliate the transport of feeds and pigs throughout the year.
d. Distance from other farms
Ideal distance from other farms and neighbors is about one kilometer. This will serve as a natural screen in the prevention of diseases- Distance from the neighbors will prevent complaints regarding pig odors, flies, noise and pollution.
Factors to Consider In Planning Farm Buildings
◦Environmental control
◦Proper ventilation
◦Minimum labor requirement
◦Durability of building materials
◦Dryness
◦Sanitation
◦Rodent and Bird control
◦Safety
◦Future expansion
Building Orientation and Ventilation
The front side of the building should be facing EAST and the rear side should be facing WEST. This would prevent the animals from too much exposure to the sunlight.This orientation would ensure equal distribution of sunlight throughout the day.
Areas regularly visited by the outsiders should be situated near the gate. These areas are offices, feed bodega or storage, market area and finishers pen. The farm road should be near the pig houses with alleys connecting them.
The health condition of the pigs can be affected by the specific swine house climate. Any disturbance in this climate can cause respiratory and intestinal diseases. The pigs in the Philippines are not expected to perform as efficiently as the pigs in the temperate region since the prevailing environmental temperature in the country is 24 – 35°C. The comfort zone of the pigs in the temperate region is between 18.5 – 20 °C.Thus, it is very important to make the animals comfortable by designing a pig house with high roofing and proper ventilation.
Ventilation serves the following purposes:
1.Replacement of foul air with fresh air or removal of odors
2.Removal of moisture
3.Removal of excess heat
Pig houses should be well-ventilated, however, avoid direct drafts and coldness.
To achieve proper ventilation, consider the following factors:
◦Inlets to serve as passageway of fresh air into the pig house.
◦Insulation should be available to keep house warm when necessary.
◦Supplemental heat during cold weather.
◦Presence of vapor barriers.
◦Removal of moist air through the outlets.
Different designs of ventilation system
a. Natural ventilation is mainly a ventilation system which depends on wind effect and convection effect. Ventilation in wind effect is created by the wind blown against one side of the building creating suction pressure. In the convection effect, ventilation is caused by a still or slowly moving air. One example of natural ventilation Ls the monitor type building.
b. Automatically controlled natural ventilation system - is a system where curtains or flaps are installed/ constructed on the sides installed / constructed on the sides the building, and adjusted when the temperature inside the pen is high or low. Curtains can be used to prevent draft and as a protection for the rapid change of temperature in the evening during inclement weather.
c. Fan ventilation system uses a fan to maintain the normal temperature inside the pen. Ventilating or oscillating fans/blowers are die most commonly used equipment for putting air where it is needed. One problem with this system is that it entails additional cost for running the fan
Normal air movement inside the house is very important. Thus, pig houses should not be constructed too close to each other. A distance of 10 – 15 meters between houses should be maintained for proper ventilation. However, this practice is too expensive. To make full use of the land, trees should be planted between buildings or buildings can be constructed near the rice fields, vegetable gardens, biogas lagoon, or fish ponds. This set-up is suitable for ecological balance to keep the surroundings cooler. As much as possible, the walls should have holes or G. I. pipes or steel bars or railings to ensure air flow. Although high perimeter walls are needed for security reasons, it is wiser to use barbed wire or posts with barbed wire.
Construction of very wide houses does not prevent ventilation problems. On the other hand, wide houses are not very efficient in heat exchange since accumulation of body heat by the pigs increases the temperature inside the house. To be efficient, the width of the house should not be more than 10 meters.
Building Pig Houses
In constructing pig houses, give close attention on the different parts of the buiding and the materials to be used. Building pig houses involved costs, however, don’t sacrifice the quality of the materials or its lifespan should be a major consideration.
a. Floor construction
There is a direct and unavoidable contact between the pig and the flooring. Thus, the texture and the slope of the floor are two main considerations during the construction.
b. Ground Pen
In ground pen, the flooring should be set firmly on the earth free from organic matters or on well tramped gravel or crushrock fills. The floor should not be too rough to avoid foot and leg problems. On the other hand, a very smooth floor becomes slippery which can also cause leg problems. It is recommended that the flooring should be finished with the use of a wooden trowel. The slope should be two to three percent, which means a two to three cm depth per meter length towards the canal.
c. Slatted flooring
Slatted floors allow the pig manure to drop or to be forced through the slats. This lessens direct contact of the pig with the wastes possibly carrying pathogenic organisms and/or parasites. Recommended slat spacing for fatteners is two centimeters.
Hog Raising Business Guide
Hog Raising Business Guide — Hog raising in the Philippines has been a profitable business for Filipinos through the decades. Its popularity is evidently seen among backyards of rural families. An average Filipino family usually raises a small number of pigs to augment their daily needs. While both parents are busy with their work, children may help in raising a few piglets until they reach their marketable age. No wonder, more hogs are produced in backyards compared to commercial piggeries.
Despite the challenges facing the swine industry (e.g. diet relying heavily on expensive concentrates; susceptibility to numerous diseases and parasites), still many people are venturing into this enterprise. This material hopes to bring appropriate information to interested producers / raisers so that they may realize profitable production and improve the quality of their lives.
Acquiring Starter Pigs for a Grow-out Production System
A grow-out production system is a system that involves buying young pigs (usually around 12-20 kg each) and feeding them to market weight.
The key to success in a grow-out operation is to acquire starter pigs at those times when opportunity for profit is favorable. Over a hog cycle, profit prospects are best when farm gate prices are rising. Based on historical performance, profit will be higher from November to February. Therefore, starter pigs raised starting August up to November will likely fetch higher farm gate prices and better profits per head sold.
As important as when to buy is the matter of WHERE and HOW. It is best to establish a good relationship with a reputable supplier of starter pigs. During scarce supply period, a reliable supplier should be able to give you a steady supply of starter pigs at reasonable prices.
Advantages and Disadvantages of Engaging in a Grow-out Operation
Advantages:
Rate of capital turn-over is relatively fast compared to farrow-finish operations. The period from start-up
to first pay check is approximately 1 year with sow herds but only 3 1/2 to 4 months with grow-out
operations.
Specialized labor and demanding management needed by breeding herds and newborn pigs are avoided.
The cost for halting operation is relatively smaller with grow-out operations. The loss associated with
shutting down is the cost of idle buildings and equipment. This contrasts with a sow-litter operation, which
faces serious problems in replacing breeding stocks and a long start-up period.
Disadvantages:
There are significant expenses involved which will include a transport fee and in some cases, commissions from sales agents who help in sourcing starter pigs when supply is scarce.
There is some production “penalty” for purchased starter pigs. When young pigs are amassed from various sources, co-mingled and sorted before shipment to their final home, gender uniformity will be lacking and the threat of disease increases.
The price of starter pigs is highly variable and highly influenced by current market prices. Therefore, profits from feeding purchased pigs are likely to be quite favorable in a period of rising farm gate prices. Losses may likewise be multiplied in a period of falling prices.
Location Requirements and Recommended Layout for Piggeries
A piggery must be located outside urban areas.
It must be located at 25 m. radius from sources of ground and surface drinking water.
Medium and large scale piggery must be at least 1,000 m. away from built-up areas (residential, commercial, institutional, and industrial).
There should be a dry lot area of 1.86 – 2.79 sq m. per sow; 0.74 – 1.12 sq m. per head of pig under 100 lbs; 1.12 – 1.86 sq m. per head of fattening hogs, 100-200 lbs; and 2.32-3.25 sq m. per boar.
Construction of Hog Houses
Hog houses must be constructed properly to ensure the pigs’ maximum growth. A poor one will certainly increase disease problems easily.
For a small or backyard operation, cheap and locally available materials such as bamboo and nipa may be used .
Hog houses should be constructed on a slightly sloping and well-drained area so that it will not become too muddy and inconvenient to work in.
Permanent hog houses should have concrete floors for easy cleaning and to minimize the occurrence of parasites and diseases. Concrete floors must not be too rough to cause foot and leg problems nor too smooth to be slippery when wet.
Facilities and Equipment
Provide the pig house with the proper equipment such as feeders and drinking troughs. Feeders and water troughs are best made of concrete although other materials may be used. Some people use discarded automobile or truck tires cut in half.
Feeding Management
Begin feeding a commercially good pre-starter ration when the pigs are about one week of age.
The ration of the pigs should be changed at different stages of growth but the shift from one ration to another should be done gradually in order not to upset the normal feeding behavior of the pigs. Always allow a transition period of at least one week before making any changes.
A starter ration is given to pigs from weaning until two months of age and weighing about 10 – 25 kgs.
The grower ration is next given to pigs when they are 30 – 35 kgs or two months old and until they are about 15 – 20 weeks old.
When pigs reach 60 kg. or are about 20 weeks old, a finisher ration is given.
In formulating a simplified ration, keep in mind that it should always contain sufficient carbohydrates, protein, vitamins, and minerals.
Cassava, camote, corn and corn by-products, and discards from slaughterhouses, which are abundant in some parts of the country may be used provided they are properly cooked and dried.
Dry feeding is practiced in commercial operations to save on labor and feeding equipment costs. Wet feeding is practiced mostly by backyard producers.
Provide clean drinking water at all times.
Health Management
Always keep buildings, runways, pens, and equipment clean. Sanitize and disinfect them regularly.
Put in quarantine or isolate the hogs that are bought recently from other sources.
When buying breeding stock for replacement, make sure that the animals have been immunized against prevalent diseases such as hog cholera and swine plague.
Always seek the advice/services of the nearest veterinarian, the Office of the Provincial Veterinarian, or the Office of the Bureau of Animal Industry (BAI).
Ecological Implications
Livestock production impacts on the environment through possible effects on surface and ground water quality, gas emissions from animal wastes, and unpleasant odors arising from the enterprise. Manure management particularly in swine operations is of crucial importance in addressing all three concerns. Gases emitted in livestock enterprises include ammonia, carbon dioxide, methane, and nitrous oxide. The latter three contribute to atmospheric changes that lead to global warming. Unpleasant odors emanating from a livestock enterprise are a function of the scale of operation and sound manure management.
It is likely that the increasing scale of operation in livestock enterprises in the past years has also intensified the adverse environmental impacts of the industry. The challenge is to constantly develop more efficient and effective technologies for managing animal wastes tailored to different scales of production, even as various means of converting such wastes to useful products (e.g. biogas, fertilizer) have been in use for many years.
Registration Requirements
Business Name Registration
From the Department of Trade and Industry (DTI) Provincial Office of the province where the business is located
Validity: 5 years
Barangay Clearance
From the barangay office, which has jurisdiction over the area where the business is located
Mayor’s Permit and License/Sanitary Permit
From the local government, which has jurisdiction over the area where the business is located
Validity: 1 year
Tax Identification Number (TIN)
From the Bureau of Internal Revenue (BIR) National Office Diliman, Quezon City
Environmental Compliance Certificate
Department of Environment and Natural Resources (DENR) Visayas Avenue, Diliman, Quezon City
Telephone No.: (632) 929.6626
Financing
Agricultural Credit Policy Council (ACPC)
28/F, One San Miguel Avenue Building
San Miguel Avenue, Ortigas Center
Pasig City
Telephone Nos.: 634.3326 / 634.3320 to 21
Telefax: 636.3393
Land Bank of the Philippines (LBP)
Head Office: 1598 M. H. Del Pilar cor. Dr. J. Quintos Sts.
Malate, Manila
Telephone NOs.: 522.0000 / 551.2200
Development Bank of the Philippines (DBP)
Head Office: Sen. Gil J. Puyat Avenue cor. Makati Avenue
Makati City
Telephone No.: 818.9511 (connect to SME Department)
Technical Assistance
Department of Agriculture
Bureau of Animal Industry (DA-BAI)
Visayas Avenue, Diliman, Quezon City
Telephone: (632) 926.6883
Fax No.: 927.0971
Technology Resource Center (TRC)
TRC Building, 103 J. Abad Santos cor. Lopez Jaena
Sts., Little Baguio, San Juan City (Near corner Wilson Street)
Telephone No.: (632) 727.6205
National Federation of Hog Farmers, Inc.
c/o Rm 401, R & G Tirol Bldg., No. 831, EDSA cor E. Lopez St.
Diliman, Quezon City
Telephone No.: 924.2317
Fax No.: 924.2259
Sources of Information:
Department of Agriculture (DA)
Livestock Development Council (LDC)
Housing and Land Use Regulatory Board (HLURB) Implementing Rules and Regulations to Govern the Processing of Applications for Locational Clearance of Poultry and Piggery
Food and Agriculture Organization-United Nations website
UNIVET Nutrition and Animal Healthcare Company website
Despite the challenges facing the swine industry (e.g. diet relying heavily on expensive concentrates; susceptibility to numerous diseases and parasites), still many people are venturing into this enterprise. This material hopes to bring appropriate information to interested producers / raisers so that they may realize profitable production and improve the quality of their lives.
Acquiring Starter Pigs for a Grow-out Production System
A grow-out production system is a system that involves buying young pigs (usually around 12-20 kg each) and feeding them to market weight.
The key to success in a grow-out operation is to acquire starter pigs at those times when opportunity for profit is favorable. Over a hog cycle, profit prospects are best when farm gate prices are rising. Based on historical performance, profit will be higher from November to February. Therefore, starter pigs raised starting August up to November will likely fetch higher farm gate prices and better profits per head sold.
As important as when to buy is the matter of WHERE and HOW. It is best to establish a good relationship with a reputable supplier of starter pigs. During scarce supply period, a reliable supplier should be able to give you a steady supply of starter pigs at reasonable prices.
Advantages and Disadvantages of Engaging in a Grow-out Operation
Advantages:
Rate of capital turn-over is relatively fast compared to farrow-finish operations. The period from start-up
to first pay check is approximately 1 year with sow herds but only 3 1/2 to 4 months with grow-out
operations.
Specialized labor and demanding management needed by breeding herds and newborn pigs are avoided.
The cost for halting operation is relatively smaller with grow-out operations. The loss associated with
shutting down is the cost of idle buildings and equipment. This contrasts with a sow-litter operation, which
faces serious problems in replacing breeding stocks and a long start-up period.
Disadvantages:
There are significant expenses involved which will include a transport fee and in some cases, commissions from sales agents who help in sourcing starter pigs when supply is scarce.
There is some production “penalty” for purchased starter pigs. When young pigs are amassed from various sources, co-mingled and sorted before shipment to their final home, gender uniformity will be lacking and the threat of disease increases.
The price of starter pigs is highly variable and highly influenced by current market prices. Therefore, profits from feeding purchased pigs are likely to be quite favorable in a period of rising farm gate prices. Losses may likewise be multiplied in a period of falling prices.
Location Requirements and Recommended Layout for Piggeries
A piggery must be located outside urban areas.
It must be located at 25 m. radius from sources of ground and surface drinking water.
Medium and large scale piggery must be at least 1,000 m. away from built-up areas (residential, commercial, institutional, and industrial).
There should be a dry lot area of 1.86 – 2.79 sq m. per sow; 0.74 – 1.12 sq m. per head of pig under 100 lbs; 1.12 – 1.86 sq m. per head of fattening hogs, 100-200 lbs; and 2.32-3.25 sq m. per boar.
Construction of Hog Houses
Hog houses must be constructed properly to ensure the pigs’ maximum growth. A poor one will certainly increase disease problems easily.
For a small or backyard operation, cheap and locally available materials such as bamboo and nipa may be used .
Hog houses should be constructed on a slightly sloping and well-drained area so that it will not become too muddy and inconvenient to work in.
Permanent hog houses should have concrete floors for easy cleaning and to minimize the occurrence of parasites and diseases. Concrete floors must not be too rough to cause foot and leg problems nor too smooth to be slippery when wet.
Facilities and Equipment
Provide the pig house with the proper equipment such as feeders and drinking troughs. Feeders and water troughs are best made of concrete although other materials may be used. Some people use discarded automobile or truck tires cut in half.
Feeding Management
Begin feeding a commercially good pre-starter ration when the pigs are about one week of age.
The ration of the pigs should be changed at different stages of growth but the shift from one ration to another should be done gradually in order not to upset the normal feeding behavior of the pigs. Always allow a transition period of at least one week before making any changes.
A starter ration is given to pigs from weaning until two months of age and weighing about 10 – 25 kgs.
The grower ration is next given to pigs when they are 30 – 35 kgs or two months old and until they are about 15 – 20 weeks old.
When pigs reach 60 kg. or are about 20 weeks old, a finisher ration is given.
In formulating a simplified ration, keep in mind that it should always contain sufficient carbohydrates, protein, vitamins, and minerals.
Cassava, camote, corn and corn by-products, and discards from slaughterhouses, which are abundant in some parts of the country may be used provided they are properly cooked and dried.
Dry feeding is practiced in commercial operations to save on labor and feeding equipment costs. Wet feeding is practiced mostly by backyard producers.
Provide clean drinking water at all times.
Health Management
Always keep buildings, runways, pens, and equipment clean. Sanitize and disinfect them regularly.
Put in quarantine or isolate the hogs that are bought recently from other sources.
When buying breeding stock for replacement, make sure that the animals have been immunized against prevalent diseases such as hog cholera and swine plague.
Always seek the advice/services of the nearest veterinarian, the Office of the Provincial Veterinarian, or the Office of the Bureau of Animal Industry (BAI).
Ecological Implications
Livestock production impacts on the environment through possible effects on surface and ground water quality, gas emissions from animal wastes, and unpleasant odors arising from the enterprise. Manure management particularly in swine operations is of crucial importance in addressing all three concerns. Gases emitted in livestock enterprises include ammonia, carbon dioxide, methane, and nitrous oxide. The latter three contribute to atmospheric changes that lead to global warming. Unpleasant odors emanating from a livestock enterprise are a function of the scale of operation and sound manure management.
It is likely that the increasing scale of operation in livestock enterprises in the past years has also intensified the adverse environmental impacts of the industry. The challenge is to constantly develop more efficient and effective technologies for managing animal wastes tailored to different scales of production, even as various means of converting such wastes to useful products (e.g. biogas, fertilizer) have been in use for many years.
Registration Requirements
Business Name Registration
From the Department of Trade and Industry (DTI) Provincial Office of the province where the business is located
Validity: 5 years
Barangay Clearance
From the barangay office, which has jurisdiction over the area where the business is located
Mayor’s Permit and License/Sanitary Permit
From the local government, which has jurisdiction over the area where the business is located
Validity: 1 year
Tax Identification Number (TIN)
From the Bureau of Internal Revenue (BIR) National Office Diliman, Quezon City
Environmental Compliance Certificate
Department of Environment and Natural Resources (DENR) Visayas Avenue, Diliman, Quezon City
Telephone No.: (632) 929.6626
Financing
Agricultural Credit Policy Council (ACPC)
28/F, One San Miguel Avenue Building
San Miguel Avenue, Ortigas Center
Pasig City
Telephone Nos.: 634.3326 / 634.3320 to 21
Telefax: 636.3393
Land Bank of the Philippines (LBP)
Head Office: 1598 M. H. Del Pilar cor. Dr. J. Quintos Sts.
Malate, Manila
Telephone NOs.: 522.0000 / 551.2200
Development Bank of the Philippines (DBP)
Head Office: Sen. Gil J. Puyat Avenue cor. Makati Avenue
Makati City
Telephone No.: 818.9511 (connect to SME Department)
Technical Assistance
Department of Agriculture
Bureau of Animal Industry (DA-BAI)
Visayas Avenue, Diliman, Quezon City
Telephone: (632) 926.6883
Fax No.: 927.0971
Technology Resource Center (TRC)
TRC Building, 103 J. Abad Santos cor. Lopez Jaena
Sts., Little Baguio, San Juan City (Near corner Wilson Street)
Telephone No.: (632) 727.6205
National Federation of Hog Farmers, Inc.
c/o Rm 401, R & G Tirol Bldg., No. 831, EDSA cor E. Lopez St.
Diliman, Quezon City
Telephone No.: 924.2317
Fax No.: 924.2259
Sources of Information:
Department of Agriculture (DA)
Livestock Development Council (LDC)
Housing and Land Use Regulatory Board (HLURB) Implementing Rules and Regulations to Govern the Processing of Applications for Locational Clearance of Poultry and Piggery
Food and Agriculture Organization-United Nations website
UNIVET Nutrition and Animal Healthcare Company website
Start Your Own Backyard Piggery Business
How to Start Your Own Backyard Piggery Business – Want to start your own backyard piggery business but don’t know what to do. Don’t worry, here’s a simple guide for you to learn the basics of backyard piggery business.
For this guide, here’s the tips of Rolly Bautista, 51, seasoned pig farmer with some basic know how for people who want to get into this kind of business. Rolly, who maintains a 200-square meter pig cage in his backyard in Apalit, Pampanga, has been in this line of business since 2000.
Keep Piggery Clean All The Time
“It is not true that pigs are filthy animals. In fact, they can easily catch diseases if their surroundings, and even the people who take care of them or approach them, are unclean,” Rolly Bautista said.
So for those who want to use their backyards for a small-scale piggery business, Rolly said the first emphasis should be on the pig cage or pen. He said that a drainage system and a septic tank are musts. Through this, every time the pigs urinate or defecates, the area can be cleaned immediately. The pigs defecate twice a day and the cage will only become smelly if they get mixed with the urine.
“If you will immediately clean the cage, it will not smell bad and your neighbors will not even notice that you have a piggery in your backyard because it will not emit a foul smell,” he said.
There should also be a steady source of water because the pigs need to be washed at least once a day. They also need to drink clean water regularly.
The roofing of the cage should be high to help it have proper ventilation, because the sow will easily suffer a miscarriage if the area gets too hot. The pen should have regular anti-bacterial sprays. Bautista said a 200-square meter pen can accommodate up to 10 sows (inahin) and 50 fattener piglets.
Business Options
For those interested in starting a piggery, there are two options to choose from:
1. Grow so-called ‘fatteners’ and sell them when they have reached at least 90 kilos in weight.
A fattener, Bautista says, is a pig with an age ranging from one month to 45 days. They can be bought at an average of P1,600 to P1, 800 each, depending on the prevailing market price. They consume an average of one sack of feeds per month at P1200 each sack. They are ready to be sold after three months.
As a sample estimate, if the prevailing price is P100 per kilo for live pigs, then a 100-kilo pig will sell P10,000.
Slaughtering the pig and selling it to neighbors might net you an additional 30-percent mark-up.
2. Pig breeding
Another option is breeding and selling pigs wholesale. Bautista says a 120-day-old sow (Dumalaga) can be bought for a minimum of P12,000 each. It will then take an average of four to six months for the sow to give birth.
“Make sure that you keep the sow thin so it will not have more piglets and will not have a hard time giving birth. It is best to limit to one kilo the feeds that it will eat for one day,” he said.
In doing this, Rolly said the sow can give birth to more than 20 piglets. A fatter sow, on the other hand, can only have up to eight piglets.
After taking care of the piglets for one month, he said they can be sold already for at least P1,000.
In receiving buyers, Rolly said you must make sure that they will not get too close to the pigs. This is because there is a possibility that they have been to other piggeries and they may have brought some diseases with them.
While in the business, Rolly said the seminars usually given by the suppliers and manufacturers of feeds are a must. The feeds producers also dispatch their veterinarians once a week to the piggery owners.
“You should be well-informed especially with the new kinds of diseases that are coming out,” he said.
Rolly said the business will continue to be profitable as long as cleanliness will emanate from the owners themselves.
Entrep Tip: Pigs usually cost higher after the Holiday season because the supplies have run out by that time. Rolly said you can adjust your mating schedules according to this.
Hog raising business in the Philippines is a profitable business. And these simple tips will greatly help you in your hog raising business success.
For this guide, here’s the tips of Rolly Bautista, 51, seasoned pig farmer with some basic know how for people who want to get into this kind of business. Rolly, who maintains a 200-square meter pig cage in his backyard in Apalit, Pampanga, has been in this line of business since 2000.
Keep Piggery Clean All The Time
“It is not true that pigs are filthy animals. In fact, they can easily catch diseases if their surroundings, and even the people who take care of them or approach them, are unclean,” Rolly Bautista said.
So for those who want to use their backyards for a small-scale piggery business, Rolly said the first emphasis should be on the pig cage or pen. He said that a drainage system and a septic tank are musts. Through this, every time the pigs urinate or defecates, the area can be cleaned immediately. The pigs defecate twice a day and the cage will only become smelly if they get mixed with the urine.
“If you will immediately clean the cage, it will not smell bad and your neighbors will not even notice that you have a piggery in your backyard because it will not emit a foul smell,” he said.
There should also be a steady source of water because the pigs need to be washed at least once a day. They also need to drink clean water regularly.
The roofing of the cage should be high to help it have proper ventilation, because the sow will easily suffer a miscarriage if the area gets too hot. The pen should have regular anti-bacterial sprays. Bautista said a 200-square meter pen can accommodate up to 10 sows (inahin) and 50 fattener piglets.
Business Options
For those interested in starting a piggery, there are two options to choose from:
1. Grow so-called ‘fatteners’ and sell them when they have reached at least 90 kilos in weight.
A fattener, Bautista says, is a pig with an age ranging from one month to 45 days. They can be bought at an average of P1,600 to P1, 800 each, depending on the prevailing market price. They consume an average of one sack of feeds per month at P1200 each sack. They are ready to be sold after three months.
As a sample estimate, if the prevailing price is P100 per kilo for live pigs, then a 100-kilo pig will sell P10,000.
Slaughtering the pig and selling it to neighbors might net you an additional 30-percent mark-up.
2. Pig breeding
Another option is breeding and selling pigs wholesale. Bautista says a 120-day-old sow (Dumalaga) can be bought for a minimum of P12,000 each. It will then take an average of four to six months for the sow to give birth.
“Make sure that you keep the sow thin so it will not have more piglets and will not have a hard time giving birth. It is best to limit to one kilo the feeds that it will eat for one day,” he said.
In doing this, Rolly said the sow can give birth to more than 20 piglets. A fatter sow, on the other hand, can only have up to eight piglets.
After taking care of the piglets for one month, he said they can be sold already for at least P1,000.
In receiving buyers, Rolly said you must make sure that they will not get too close to the pigs. This is because there is a possibility that they have been to other piggeries and they may have brought some diseases with them.
While in the business, Rolly said the seminars usually given by the suppliers and manufacturers of feeds are a must. The feeds producers also dispatch their veterinarians once a week to the piggery owners.
“You should be well-informed especially with the new kinds of diseases that are coming out,” he said.
Rolly said the business will continue to be profitable as long as cleanliness will emanate from the owners themselves.
Entrep Tip: Pigs usually cost higher after the Holiday season because the supplies have run out by that time. Rolly said you can adjust your mating schedules according to this.
Hog raising business in the Philippines is a profitable business. And these simple tips will greatly help you in your hog raising business success.
Tuesday, February 2, 2010
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